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Snickerdoodle Cobbler

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Indulge in the warm, gooey delight of this Snickerdoodle Cobbler—a comforting dessert that captures the classic cinnamon-sugar flavors of snickerdoodle cookies in a luscious, self-saucing cobbler. Perfect for fall gatherings or cozy nights in, this easy-to-make treat pairs beautifully with a scoop of vanilla ice cream.​

Ingredients

  • 1/3 cup unsalted butter, melted
  • 3/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups packed brown sugar
  • 1 1/2 cups hot water

Instructions

  • Preheat your oven to 350°F (175°C).
  • Pour the melted butter into a 9×13-inch baking dish.
  • In a large bowl, whisk together the milk, vanilla extract, and granulated sugar until the sugar is mostly dissolved.
  • Add the flour, baking powder, salt, and ground cinnamon to the milk mixture, whisking until just combined.
  • Carefully pour the batter over the melted butter in the baking dish; do not stir.
  • Evenly sprinkle the brown sugar over the batter.
  • Gently pour the hot water over the top, ensuring not to disturb the layers.
  • Bake for 30–35 minutes, or until the top is golden brown and the center is mostly set (it should still be a bit gooey).
  • In a small bowl, mix the topping ingredients: 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon.
  • Sprinkle the cinnamon-sugar topping over the baked cobbler.
  • Allow to cool slightly before serving.
  • Serve warm, optionally topped with vanilla ice cream or whipped cream

Notes

  • For best results, serve the cobbler warm to enjoy its gooey texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (163°C) until warmed through.
  • This cobbler can be frozen for up to 2 months. Thaw in the refrigerator before reheating

Find it online: https://yumfamilyrecipes.com/snickerdoodle-cobbler/